Mix together oil, garlic, sage, thyme, salt and pepper; rub over roast. Cover and refrigerate for 2 hours or up to 24 hours.

Place pork on rack in roasting pan. Roast at 375 degrees for about 11/2 hours until juices run clear when pork is pierced and just a hint of pink remains inside, or an instant-read thermometer inserted into thickest part reads 160 degrees.